The Resource Corrective actions to solve shelf life stability issues in a protein and carbohydrate syrup : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Angus Neilson

Corrective actions to solve shelf life stability issues in a protein and carbohydrate syrup : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Angus Neilson

Label
Corrective actions to solve shelf life stability issues in a protein and carbohydrate syrup : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Corrective actions to solve shelf life stability issues in a protein and carbohydrate syrup
Title remainder
a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Angus Neilson
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Research has indicated that the recovery time from strenuous exercise can be minimised if a combination of protein and carbohydrates are ingested shortly after exercise. A syrup concentrate which contains protein and carbohydrates was developed to provide the required nutrients when it was diluted with trim milk in a ratio of 1:4. During shelf life testing it was found that the concentrated syrup was not stable due to the development of a cloudy precipitate. The cause was most likely due to the pH of the product being close to the isoelectric point of the protein. The addition of an acidifying agent, citric acid, appeared to prevent the precipitation but then sedimentation was found to be occuring. This had not been identifiable before because of the cloudy precipitation -- Summary
Cataloging source
PU
http://library.link/vocab/creatorName
Neilson, Angus
Degree
B. Food. Tech.
Dissertation year
2013
Granting institution
Massey University
Illustrations
  • illustrations
  • forms
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Drink concentrates
  • Food
Label
Corrective actions to solve shelf life stability issues in a protein and carbohydrate syrup : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Angus Neilson
Instantiates
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review / Information summary. Water ; Carbohydrates ; Potassium sorbate ; Flavours and colours ; Antifoaming agent ; Whey protein isolate ; Acidifying agents ; Salt ; Further ingrefient investigations - Hydrocolloid stabilizers -- Formulation work. The effect of pH on shelf life stability ; Identification of a hydrocolloid to prevent sedimentation ; Determination of guar gum concentration ; Identification of sediment ; Sensory analysis ; The effect of dilution on the shelf life -- Development of new product - Endurance concentrate -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
vii, 50 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Corrective actions to solve shelf life stability issues in a protein and carbohydrate syrup : a project presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Angus Neilson
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review / Information summary. Water ; Carbohydrates ; Potassium sorbate ; Flavours and colours ; Antifoaming agent ; Whey protein isolate ; Acidifying agents ; Salt ; Further ingrefient investigations - Hydrocolloid stabilizers -- Formulation work. The effect of pH on shelf life stability ; Identification of a hydrocolloid to prevent sedimentation ; Determination of guar gum concentration ; Identification of sediment ; Sensory analysis ; The effect of dilution on the shelf life -- Development of new product - Endurance concentrate -- Conclusions -- Recommendations
Dimensions
30 cm
Extent
vii, 50 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
Processing Feedback ...